Etats-Unis Chef
Mark Tabak Profil du Chef
peace, love & happiness thru food & wine
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Présentation
I had been in the restaurant business for 25 years, and just recently have changed to careers to commercial real estate.I now love to cook for my family and friends, the occasional catered dinner, and especially on holiday's. I have been married to my lovely wife, Debra, for 10 years and we have a son named Moses. I truly get great joy when cooking with my son, and it seems as though he is really beginning to like it, he will even try vegetables that he has helped prepare!!
I hope everybody enjoys the site, as well as all the great recipes.
Influences culinaires
All of the chef's that I worked with in one way or another gave me great insight not only to food, but how to run a successful kitchen. The chef that had the biggest influence on me was Dieter Kohler, I worked for him when I was in culinary school, there is not a more knowledgeable chef/restaurant owner that I know. At the age of 21 he was in the Culinary Olympics, worked throughout Europe, and then moved to America, and eventually opened his own restaurant in upstate New York, The Olde Heidelberg.
Expérience professionnelle
Stratta Grill & Bar
Chef/Owner
2000 - 2005 San Jose, CA
Cuisine: Californian
Ambiance: fine dinning Prix: €50 ou moins |
71 Saint Peter
Chef/Owner
1993 - 2005 San Jose, CA
Cuisine: Fench/Itilian
Ambiance: Fine Dining Prix: €50 ou moins |
Education
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U.N.L.V.
Attended, 1983 - 1985 |
very good school for management |
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Culinary Institute of America
A.A., 1988 - 1990 |
Awesome!!!! Great campus on the Hudson river, and great kitchens/instructor's |
Recommandations
Livres de cuisine préférés
- The Art of Eating (M.F.K. Fisher)
- a must read for the stories, and the old school recipes
- Garlic & Sapphires (Ruth Reichl)
- New York Times food critic who is now the Cheif Editor for Gourmet. Great Stories and reviews.
- Classical & Contempoary Itlian (Bruno Ellmer)
- Had him as an Instructor at CIA. Great recipes for all things Italian
- Escoffier (August Escoffier)
- The classic french cookbook for all the classics
- Cooking with the Seasons (Jean Luis Palladin)
- Unbelieveable Photos!!!!
- The New Professional Chef (Culinary Institute of America)
- all the recipes you need
Chefs que je recommande
- Jim Stump (San Jose, CA)
- two great places: A.P. Stump's-awesome steaks and creativity. Los Gatos Brewing Co.-good beer, and comfort food
- Scott Cooper (San Jose, CA)
- Le Papillion; beautifully presented, wth awesome flavors, and garnishes
- Russel & Curtis Valdez (San Jose, CA)
- Restaurant 7-great bistro fare, hearty entrees, and a cool vibe.
- Diane Rose (San Jose, CA)
- Crimson Restaurant-cool small place with great flavors from around the world, super fresh
- Ryan Fillhardt (Mountain View, CA)
- Cantakerous Fish-fresh, well executed fish, as well as other entree's
- Kurt Spataro (Sacramento, CA)
- Spataro's-fresh, made in house, organic when possible, high quality food, simply presented
- David Kinch (Los Gatos, CA)
- Manresa Restaurant- Amazing!!!!, highest quality, innovative, and on the cutting edge of cuisine
Commentaires
- 25 octobre 2011Sunshine,
Maybe I'm romanticizing the past too much, but I still slip into a funk when I think about the crab and corn cakes, the duck bowl, risotto, and family meal sloppy joes I'm probably never going to experience again.
You're the king. I hope everything is going well with you and the family.
Dean-O - 26 février 2010Mark, a blast from the past. Do you remember Rochambeau, Joe "salami" Costanza, Your "North Star", "Robin" (Dieter saying Rob), Mr. Bress, Heather, Pat Stewart, Bologna sandiches from Handy Harrys Deli? I could go on. I share your sentiment about Dieter and The CIA. Hope all is well. Rob
- 23 août 2009Mark!
I missed your fall bruschetta so much that I have taken matters into my own hands. I picked, pitted and dried cherries before drowning them in port today in preparation for a bruschetta feast a la Mark at my house. Wonderful to see Moses' picture and my love to you and Deb.
Chuck Gray (was Foltz) chuckgraywrites.com - 12 février 2008Hi Mark...I know it was a throw together for you, but you've got to get the Posole & Quesadilla's you made for us over the holiday's up on the site. That was some yummy comfort food!










